Giada's Braciole
Tender slices of flank steak filled with a savory mix of breadcrumbs and herbs, rolled into a mouthwatering dish that brings the warmth of Italian cuisine to your table.
Ingredients
Main ingredients
- 1 pound flank steak Pound to an even thickness
- 1 cup bread crumbs
- 1/2 cup grated Parmesan cheese Plus extra for serving if desired
- 1/4 cup chopped parsley Fresh herbs can be used for better flavor
- 1 teaspoon garlic powder Essential for flavor depth
- to taste Salt and pepper Adjust according to preference
- 2 cups marinara sauce Can use store-bought for convenience
- as needed Olive oil For searing the steak
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Lay the flank steak flat on a cutting board and pound it to an even thickness.
- In a bowl, mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper.
- Spread the breadcrumb mixture evenly over the flank steak.
- Roll the steak tightly and secure it with kitchen twine or toothpicks.
- Heat olive oil in a skillet over medium-high heat. Sear the rolled steak on all sides until browned.
- Pour marinara sauce into a baking dish and place the seared steak rolls on top.
- Cover with foil and bake for 30-35 minutes.
- Remove from the oven, let rest, and slice into rounds to serve.
Notes
Letting the braciole rest after baking redistributes the juices for maximum flavor. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.